Cauliflower Pizza Crust

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Cauliflower Pizza Crust is all the rage but if you don’t make it correctly, it can be a soggy disappointment. The goal is to have a nice crispy crust, not a limp, mushy mess. After much trial and error, we finally figured out the secret to the perfectly crispy Cauliflower Crust Pizza recipe!

When we say we have had plenty of trial and error, we mean it. We tried every suggestion we could find online. To give a cauliflower crust recipe the crispiness it needs, you have to get just about all the water content out of it.

In short, if you are on a low carb or keto diet, this cauliflower pizza crust recipe is in fact a great alternative to the traditional carb-loaded crust.
However, in addition to making this pizza “good for you” it’s all dependent on the additional toppings you are going to put on your crust. To follow with the keto/low carb diet we’d recommend some of the following ingredients:
  • turkey bacon
  • sugar-free pizza or marinara sauce
  • spinach
  • mozzarella
  • arugula
  • mushrooms
  • peppers
  • tomatoes

Ingredients Needed To Make Cauliflower Pizza

Cauliflower - Small

  • head of cauliflower
  • eggs
  • Italian Cheese
  • Italian Seasoning
  • garlic salt
  • black pepper
  • favorite pizza toppings
When eating a low caloric diet, you want to stay away from traditional pizza crust as the average pizza crust has about 40 grams of carbs.

So after many failed attempts, we put our brains together and tried to think of a way to get all the water out of the cauliflower so we could get that deliciously crispy crust every pizza lover desires.

Many recipes suggest draining the cauliflower or squeezing the water content out with your hands. That didn’t work for us. We still found the cauliflower had too much water in it to bake up and therefore resulted in a soggy crust.

Suddenly, it dawned on us: the secret to the perfect (and easiest) Cauliflower Crust is to enlist the help of a JUICER!

The juicer is able to squeeze nearly every bit of water out of the cauliflower. Use the dry cauliflower pulp to form your pizza crust. It’s easier than any other method and more effective too!

Once you have your crispy crust, now you can top it with your favorite pizza toppings. May we suggest adding at least two vegetables? You could even use this crust in our recipe for vegetable pizza!

Produce Moms Tip: Let your kids pick the veggies that go on the pizza. The more involved they are with grocery shopping and cooking, the more likely they are to try new food items!

Looking for a gluten-free dessert pizza option? Try this recipe for Watermelon Pizza!

Do you have a trick for making a great pizza? We’d love to hear what it is so please share in the comments below! If you make this recipe, snap a picture and tag us on Instagram @theproducemoms.

4.67 from 3 votes

The Perfect Cauliflower Pizza Crust

Cauliflower Pizza Crust is all the rage but if you don't make it correctly, it can be a soggy disappointment. The goal is to have a nice crispy crust, not a limp, mushy mess. After much trial and error, we finally figured out the secret to the perfectly crispy Cauliflower Pizza Crust!
Cook Time15 minutes
Total Time15 minutes
Servings1 pizza crust


  • 1 head cauliflower
  • 2 eggs
  • 1/2 cup Italian cheese We love parmesan but it's your choice
  • 1 tsp Italian seasoning
  • 1 tsp garlic salt
  • black pepper to taste


  • Run raw cauliflower through your juicer. You will get a very dry & fine pulp which is the base of your crust. It should look similar to the pictures below.
  • Mix cauliflower pulp with remaining ingredients.
  • Line a baking sheet with parchment paper. Press crust mixture onto parchment & shape into a pizza round.
  • Bake at 450 degrees until lightly browned, approximately 15 minutes.
  • Remove from oven. Top your cauliflower crust with traditional pizza toppings. Reduce heat to 400 & bake pizza to desired doneness, usually 10-20 minutes more.


Serving: 10g | Calories: 455kcal | Carbohydrates: 33g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 339mg | Sodium: 2730mg | Potassium: 1866mg | Fiber: 12g | Sugar: 11g | Vitamin A: 509IU | Vitamin C: 277mg | Calcium: 321mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Gluten-Free, Kid-Friendly, Vegetarian
Calories: 455
Keyword: cauliflower, crust, pizza
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Cauliflower Pizza Crust

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

4.67 from 3 votes (3 ratings without comment)

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  1. I’d like to freeze the cauliflower pulp because I am doing a juice fast for a couple of weeks. Which is better – I make the dough now and freeze for use at a later time, or do I freeze just the pulp?

    1. That is completely up to you! You an do either. We would probably go ahead and make the dough and then freeze as our first option.

  2. Followed the directions, but when I took the crust out of the oven, it was stuck to the parchment paper….couldn’t get it off. What did I do wrong?

    1. It’s hard saying what could have caused this. Maybe the consistency was a little off or maybe your oven was a little too hot. I would adjust your oven temp down a bit or add a little flour to the bottom of the crust next time.

  3. I mean, you can always dehydrate the crust but : 1) You’d need a dehydrator as well (in addition to a decent juicer, to get the pulp!) and 2) It would take approximately 24 hours (at the most) to dehydrate it, so pizza would be something of a planned meal & not a spur of the moment type of thing.